Stir in lentils, potatoes, and water and simmer for 6 to 8 minutes or until the potatoes are very tender and virtually all of the water has been absorbed. If water evaporates before the potatoes are cooked, add a little more. Correct the seasoning by adding salt or curry powder. The mixture should be hightly seasoned.

Unwrap 15 sheets of phyllo dough and cover with a slightly damp dish towel or plastic wrap. Lay one sheet of phyllo on work surface, lightly spray it with cooking spray. Lay a second sheet of phyllo on to. Spray with more cooking spray. Repeat with a third sheet. Cut the sheets lenghtwise into 3 1/2-inch strips.

Place 1 generous tablespoon of filling 1 inch below the top of the strip. Fold over one corner to cover the filling, the fold the strip as you would a flag to form a neat triangle. Continue making samosas until all the filling and phyllo are used up. Spray the tops with more cooking spray.

Preheat oven to 400F. Bake on a nonstick baking sheet until golden brown, about 15 minutes.

When the crust is cool, mix the pumpkin, milk, sugar, cinnamon, ginger, nutmeg, cloves and egg whites in a bowl. Pour into the cooled crumb crust. Bake for 1 hour at 350 degrees or until a wooden pick inserted in the center of the pie comes out clean.

Tobey~~I took everyone of these recipes. I'm going to try the cramberry one this week. It sounds really good. Thank you for posting these recipes, some of us country cooks needs all the help we can get to help us learn how to support our new low sugar and low fat eating lifestyle.

Preheat oven to 350F. Chop up spinach and mix with cheeses, egg, salt and pepper. Stuff mixture into pasta shells. Place 1/2 of the tomato sauce on the bottom of a baking dish and place the manicotti shells in the dish. Pour the rest of the sauce over the cannellloni and bake for 30 minutes.

Chop the onion coarsely. Spray a large saucepan with cooking spray and heat. Stir the in onion add the salt, pepper, and red pepper flakes, and cook until the onion is very brown but not burned, about 30 minutes, on low to medium heat. Stir frequently and keep covered. Add the cooked squash and stir in the broth. Bring to a boil, reduce heat, and simmer for at least 45 minutes, covered, on low to medium heat.

If the soup seems too watery, simmer uncovered until it reduces. Serve hot, topped with cilantro or parsley (optional).

Combine flour, sugar, and baking powder. Use a pastry cutter to cut in yogurt until mixture is resembles a coarse meal. Stir in egg whites and vanilla and almond extracts. Fold in the almonds.

Turn the dough onto a lightly floured surface and shape into two 9 x 2 inch longs. Coat baking sheet with non-stick spray and place logs on the sheet, leaving 4 inches of space between the logs to allow for spreading. Bake at 350 for about 25 minutes or until lightly browned.

Cool the logs at room temperature for 10 minutes. Then use a serrated knife to slice the logs into ˝ thick slices.

Place slide on an ungreased baking sheet in a single layer, cut side down. Bake at 350 for 18 - 20 minutes or until dry and crisp, turning slices over after 10 minutes.

I am a new member here and have just joined weight watchers in February and have lost 28.8 lbs. so far. I love this site as it has a lot of info I can use to lose weight. I will try to pass on some useful info as I have it. I really like your recipe for Manicotti and hope to try it soon.